We eat a lot of fish in my house — especially in the summer. I love grilled seafood because the simple preparation really allows you to appreciate the taste of the fish. That is also why I typically complement my fish dishes with light and simple sauces. Swordfish is one of my favorite fish to grill. And the lemon, olive oil and caper sauce couldn’t be easier. Be sure to use the best, extra virgin olive oil you have. It really does make a difference!
For the pairing, I chose an Etna Bianco from Sicily as it pairs so well with all seafood, but especially grilled seafood. This pairing is so simple yet elegant it is perfect for a summer dinner party al fresco! To learn more about Etna Bianco wines, check out my Etna Bianco pairing page.
Grilled Swordfish with Lemon and Capers
Ingredients
- 2 pieces of swordfish (approximately 1 inch thick)
- 1/4 cup EVOO plus 1 tablespoon
- 1 lemon, juiced & zested
- 2 tablespoons capers, drained
- Kosher salt and freshly ground black pepper
Directions
- Step 1 Prepare grill with clean grates and medium-high heat (450 – 500 degrees)
- Step 2 Whisk together the EVOO, lemon zest, lemon juice and capers in small bowl. Set aside.
- Step 3 Place 1 swordfish filet on a cutting board. Using a very sharp knife, slice filet in half lengthwise so that you have 2 pieces approximately ½ inch thick. Repeat with the other swordfish filet.
- Step 4 Place 1 piece of swordfish filet between two pieces of parchment or wax paper. Using the flat end of a kitchen mallet, gently pound the swordfish filet so that you end up with a piece that is approximately ¼ inch thick. Repeat with the remaining 3 swordfish filets.
- Step 5 Brush both sides of each filet with EVOO and season both sides with salt & pepper.
- Step 6 Grill first side for approximately 2 minutes and second side for approximately 1 minute. Be sure grill is very hot and clean otherwise the fish will stick.
- Step 7 Arrange the swordfish filets on a large platter. Spoon the dressing evenly over the fish. Finish with a sprinkle of Fleur de sel and freshly ground black pepper. If you don’t have Fleur de sel, use Kosher or sea salt.
